Mejor si pica

From the drink to the dessert. Chili peppers, chilies or chillies have the ability to elevate any recipe to another level or, as the author says, to make us drink and eat in 3D. Like the tomato and the potato, they are one of the great contributions of the South American pantry to humanity and, the truth is, many kitchens in the world would feel incomplete if they were missing them. It is not difficult to understand why. After all, what other ingredient has the ability to perfume, flavor, color our cheeks and speed up our hearts? A complete and surprising tour of the spicy universe that, with a certain dose of humor, gives us clues about its mysteries - why is it spicy? is it aphrodisiac? Is it addictive?-, but above all it teaches us that not all spicy foods are the same, it helps us to understand them in order to use the ones we have at hand, and to treat them in a way that suits our tastes and that of our diners. Its 90 recipes are a collective tribute of fifty chefs and cooks from around the world -amateurs and professionals, famous and anonymous- to these magical and versatile ingredients. Among the collaborators are, Albert Adriá (Spain), Narda Lepes (Argentina), Héctor Solís (Peru) Sacha Hormaechea (Spain), Santiago Lastra (Mexico), Diego Cabrera (Argentina), David García (Spain), Elena Reygadas (Mexico ) and Micha Tsumura (Peru).